PUHI — If grades were based on customer reaction, the Kaua‘i Community College culinary arts students would all have A’s. Friday marked the final KCC Bake Sale for this semester, and just as it has been from the first time
PUHI — If grades were based on customer reaction, the Kaua‘i Community College culinary arts students would all have A’s.
Friday marked the final KCC Bake Sale for this semester, and just as it has been from the first time it opened its doors five weeks ago, there was a line of customers waiting to get in.
Among those waiting was Michael Saiki, a resident of California who is on the island celebrating the 100th birthday of his uncle in Wailua.
“Normally, I would have them bake the cake,” said Michael’s aunt, Toshiko Saiki, who was also waiting in line to gather a supply of baked goods. “But I don’t have the responsibility this time so I don’t know where the cake is going to come from.”
Working under Chef Jason Sunada, the students learn the fundamentals of bake shop with actual practical experience coming from the weekly bake shop.
“The customers have been really good,” Sunada said during one of the earlier bake sales. “The students get to talk with the customers and when the items sell out, the students feel really good about what they are learning.”
Sunada said this semester’s class has been smaller than usual with only a dozen students enrolled. Normally, his first-year class numbers about 18 students, he said.
During its tenure, the bake sale attracted several visitors to Kaua‘i, one being Valerie Swanson of Calgary, Canada.
“We did get to the KCC Bake Sale and enjoyed talking to the students while we were on campus,” Swanson said in an e-mail. “Everyone is so friendly on Kaua‘i. We met a lot of locals and really enjoyed that.”
But the students’ experiences were not limited to the bake shop as many of them came off Sunday’s sold-out 23rd Annual American Culinary Federation Brunch. More than 2,000 diners were treated to breakfast as the students worked alongside some of the chefs from Kaua‘i’s finest eateries.
Additionally, the Bake Sale on Feb. 13, the day before Valentine’s Day, attracted a record number of customers, said Billy Gibson, one of the culinary arts instructors.
That meant special items were in short supply, so customers returned this week to catch up on those items they missed during Valentine’s Day.
Chef Mark Oyama, another of the culinary arts students, said the students will be involved in practicals and midterms before embarking on the next phase of their education.
Gibson said that involves the Fine Dining program, which will open starting Mar. 17.
Fine Dining is available for patrons on Tuesdays, Wednesdays and Thursdays of each week with the exception of Spring Break, which will take place Mar. 23 through 27. He noted that the Fine Dining for Mar. 19 is already sold out.
Reservations, which are encouraged, can be arranged by calling the dining room at 245-8365.
• Dennis Fujimoto, photographer and staff writer, can be reached at 245-3681 (ext. 253) or dfujimoto@kauaipubco.com
